Cilantro Lime Pasta Salad: The Zesty Summer Side You Didn’t Know You Needed
Looking for a bright, refreshing dish that brings big flavor without the fuss? This cilantro lime pasta salad is your new go-to. Packed with creamy avocado, sweet corn, juicy cherry tomatoes, and tossed in a tangy Greek yogurt dressing, it’s the ultimate warm-weather favorite. Whether you’re prepping for a backyard BBQ or just need a flavorful lunch, this recipe delivers with every forkful.
Ingredients List
- 16 ounces bow tie pasta, cooked and cooled (or use rotini, penne, or gluten-free pasta)
- 1 1/2 cups corn kernels (fresh grilled corn adds a smoky touch!)
- 1 1/2 cups cherry tomatoes, halved for juicy bursts of flavor
- 1/2 of a small red onion, thinly sliced or chopped for a bite
- 2 tablespoons cilantro, finely chopped for herbal brightness
- 1–2 avocados, diced for creamy texture
- Crumbled Cotija cheese (optional, or substitute feta for a tangier note)
Dressing Ingredients
- 1/2 cup plain Greek yogurt (can sub with sour cream or dairy-free alternative)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup cilantro, roughly chopped
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional, for a kick)
Timing
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for pasta and corn)
- Total Time: 25 minutes
Quick enough for a weeknight dinner, yet impressive enough for gatherings!
Step 1: Cook and Cool the Pasta
Boil your pasta according to the package instructions. Once al dente, drain and rinse under cold water to stop the cooking and cool it down quickly.
Step 2: Grill or Boil the Corn
If using fresh corn, grill it for a smoky depth or boil it for 5 minutes until tender. Slice the kernels off the cob and set aside.
Step 3: Make the Creamy Cilantro Lime Dressing
In a blender or food processor, combine Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne. Blend until smooth and creamy.
Step 4: Mix the Salad
In a large mixing bowl, combine the cooled pasta, corn, tomatoes, red onion, and avocado. Pour the dressing over and toss gently to coat.
Step 5: Add Cheese and Chill
Sprinkle with Cotija cheese and more fresh cilantro. Chill for at least 30 minutes for best flavor. Serve cold.
Nutritional Info
Per serving (based on 8 servings):
- Calories: ~320
- Protein: 9g
- Fat: 13g
- Carbs: 40g
- Fiber: 5g
Rich in healthy fats from avocado and protein from Greek yogurt and Cotija.
Healthier Alternatives
- Keto: Swap pasta for spiralized zucchini or shirataki noodles.
- Vegan: Use dairy-free yogurt and skip the cheese or use plant-based feta.
- Gluten-Free: Use gluten-free pasta like quinoa, chickpea, or lentil varieties.
Serving Suggestions
- Perfect as a side for grilled chicken, fish tacos, or veggie skewers.
- Serve in lettuce cups for a low-carb lunch option.
- Top with crushed tortilla chips for added crunch.
- Pack it for a picnic or potluck—it holds up well!
Common Mistakes to Avoid
- Overcooking pasta: It’ll turn mushy—stop at al dente and rinse in cold water.
- Not cooling pasta before mixing: Hot pasta will wilt the avocado and tomatoes.
- Using bottled lime juice: Fresh lime juice gives a zippier, brighter flavor.
- Adding avocado too early: Mix it in last to prevent browning or mushiness.
- Under-seasoning the dressing: Taste and adjust salt or lime to balance flavors.
Storing Tips
- Fridge: Store in an airtight container for up to 3 days. Add fresh avocado before serving.
- Make Ahead: Prep all ingredients and dressing separately. Mix right before serving.
- Freezing: Not recommended due to fresh produce and dairy-based dressing.
Conclusion
This cilantro lime pasta salad is a fresh, flavorful dish that's as versatile as it is vibrant. Easy to make, full of nutritious ingredients, and endlessly customizable—it’s a crowd-pleaser you'll want on repeat. Try it for your next meal, and don’t forget to leave a comment or share your twist!
FAQs
Can I make this pasta salad the night before?
Yes! Just leave out the avocado until right before serving to keep it fresh.
What can I use instead of Cotija cheese?
Feta, queso fresco, or even shredded pepper jack work great.
How can I make this spicier?
Add more cayenne to the dressing or toss in chopped jalapeño.
Can I use frozen corn?
Absolutely. Just thaw and pat dry before adding to the salad.
Is Greek yogurt necessary?
It adds creaminess and tang. Sour cream or a dairy-free yogurt also works well.
